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Abstract

Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. FT-IR spectroscopy was used to evaluate the degree of oxidation after heating and frying processes. Results revealed that due to the temperature change in the oil there is a notable difference in the spectral band which showed that the proportions of the fatty acids were changed.

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How to Cite
N. Devaraj, & V. Preethi. (2019). A comparative study of refined oils with oils extracted by traditional methods with reference to erode district consumers. International Journal of Intellectual Advancements and Research in Engineering Computations, 7(1), 375–379. Retrieved from https://ijiarec.com/ijiarec/article/view/929